Polymorphism in Fats and Oils

Sato, Kiyotaka; Ueno, Satoru

doi:10.1002/047167849x.bio020

Cited by 42 publications

(36 citation statements)

References 95 publications

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“…It has been previously noted that the long-spacing patterns are significantly less intense than the shortspacing patterns. This is taken to indicate anisotropic crystal growth along directions perpendicular and parallel to the lamellar planes [6]. Such growth is a consequence of strong van der Waal interactions between long hydrocarbon chains and polar (ester) functional groups between lamellar planes, resulting in high lateral growth rates [20].…”

Section: X-ray Diffractionmentioning

confidence: 99%

“…Polymorphism has a significant impact on the functionality of the resulting fat. For example, the b 0 polymorph present in margarine is responsible for its smooth texture and spreadability [6]. Alternatively, cocoa butter in chocolate products is tempered into the b V polymorph to provide desirable sensory properties while avoiding bloom formation [7].…”

Section: Introductionmentioning

confidence: 99%

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Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity

Blake

Marangoni

2014

J Americ Oil Chem Soc

314

283

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The microstructure, melting and crystallization behavior, rheological properties and oil binding capacity of crystalline networks of plant-derived waxes in edible oil were studied and then compared amongst different wax types. The critical concentrations for oleogelation of canola oil by rice bran wax (RBX), sunflower wax, candelilla wax, and carnauba wax were 1, 1, 2, and 4 %, respectively, suggesting RBX and sunflower wax are more efficient structurants. A phenomenological two-phase exponential decay model was implemented to quantify the oil-binding capacity of these oleogels. Parameters obtained from this empirical model were then evaluated against microscale structural attributes such as crystal size, mass distribution and porosity to determine the structural dependence of oilbinding capacity. Gels containing candelilla wax exhibited the greatest oil-binding capacity, as they retained nearly 90 % of their oil. This is due to the small crystal size as well as the spatial distribution of these crystals. Using a microscopic to macroscopic approach, this study examines how the structural characteristics unique to each wax and resulting oleogel system affect functionality and macroscopic behavior.

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Section: X-ray Diffractionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity

Blake

Marangoni

2014

J Americ Oil Chem Soc

314

283

View full text Add to dashboard Cite

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“…The microparticles that are produced by this process can present a number of disadvantages, which include a low encapsulation capacity and the expulsion of core material during storage due to the crystalline structure and polymorphic arrangement characteristic of many lipid materials during the solidification and crystallization process (Westesen et al , 1997; Sato and Ueno, 2005). However, spray chilling is considered to be the cheapest encapsulation technology that can be used in industrial-scale manufacture (Westesen et al , 1997; Gouin, 2004; Sato and Ueno, 2005).…”

Section: Introductionmentioning

confidence: 99%

“…However, spray chilling is considered to be the cheapest encapsulation technology that can be used in industrial-scale manufacture (Westesen et al , 1997; Gouin, 2004; Sato and Ueno, 2005). According to Champagne and Fustier (2007), spray chilling deserves greater consideration as a means of microencapsulation of probiotics because it may expand the range of matrices that are used.…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus in cocoa butter using spray chilling technology

Pedroso

Dogenski

Thomazini

et al. 2013

Braz. J. Microbiol.

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In the present study, the cells of Bifidobacterium animalis subsp. lactis (BI-01) and Lactobacillus acidophilus (LAC-04) were encapsulated in cocoa butter using spray-chilling technology. Survival assays were conducted to evaluate the resistance of the probiotics to the spray-chilling process, their resistance to the simulated gastric and intestinal fluids (SGF and SIF), and their stability during 90 days of storage. The viability of the cells was not affected by microencapsulation. The free and encapsulated cells of B. animalis subsp. lactis were resistant to both SGF and SIF. The micro-encapsulated cells of L. acidophilus were more resistant to SGF and SIF than the free cells; the viability of the encapsulated cells was enhanced by 67%, while the free cells reached the detection limit of the method (103 CFU/g). The encapsulated probiotics were unstable when they were stored at 20 °C. The population of encapsulated L. acidophilus decreased drastically when they were stored at 7 °C; only 20% of cells were viable after 90 days of storage. The percentage of viable cells of the encapsulated B. animalis subsp.lactis, however, was 72% after the same period of storage. Promising results were obtained when the microparticles were stored at −18 °C; the freeze granted 90 days of shelf life to the encapsulated cells. These results suggest that the spray-chilling process using cocoa butter as carrier protects L. acidophilus from gastrointestinal fluids. However, the viability of the cells during storage must be improved.

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“…The main component in fat is triacylglycerols TAGs , which is responsible for fat crystallization and the formation of fat crystal network required in the textural characteristics of fat and food products. Different arrangement of TAG molecules, both in liquid phase and crystalline phase, results in different thermo-physical characteristics of fat functionalities 2,3 .…”

Section: Introductionmentioning

confidence: 99%

Effects of Surfactants and Aging Time on Solidification of Rice Bran Oil at Room Temperature

et al. 2014

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Polymorphism in Fats and Oils

Cited by 42 publications

References 95 publications

Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity

Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity

Microencapsulation of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus in cocoa butter using spray chilling technology

Effects of Surfactants and Aging Time on Solidification of Rice Bran Oil at Room Temperature

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